Sweet Potato Biscuits

Sweet Potato Biscuits
Yield: 20 biscuits Prep 15 mins Bake 425°F 8 mins to 10 mins


  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 1/3 cup vegetable shortening, chilled
  • 1 cup mashed cooked sweet potatoes OR: 1 can (15 ounces) sweet potatoes, drained and mashed
  • 3/4 cup cold milk

Make It

1. Heat oven to 425 degrees F. Sift together flour, baking powder and salt into large bowl.

2. Cut in shortening with pastry blender or 2 knives used scissors fashion until incorporated.

3. Whisk together sweet potatoes and 3/4 cup milk in small bowl until blended. With a fork, gradually stir sweet potato mixture into flour mixture until blended; do not overmix. If dough is too dry, add remaining milk, 1 tablespoon at a time, until dough sticks together.

4. Place dough on floured cloth or surface. Knead 8 to 10 times. Roll or pat biscuits into 13 x 8-inch rectangle, about 1/2 inch thick. Cut out with floured 2-inch biscuit cutter or cut into 2-inch squares with knife. Gather scraps, pat out and cut. You should have 20 biscuits. Place on baking sheet.

5. Bake in 425 degree F oven for 8 to 10 minutes or until golden. Serve warm. Makes 20 biscuits.

Nutrition Facts

Amount Per Serving: cal. (kcal): 103, Fat, total (g): 4, chol. (mg): 1, sat. fat (g): 1, carb. (g): 15, pro. (g): 2, sodium (mg): 223, Percent Daily Values are based on a 2,000 calorie diet.